This frittata recipe is absolutely delicious and can either be made into mini frittatas (which are fantastic for filling lunch boxes) or alternatively, you can cook one large frittata which makes a great light supper accompanied by salad and/or some homemade wedges for 2 adults and 1-2 small children.
Makes 12 muffin size frittatas or 1 large frittata
300g cauliflower, cut into small bitesize florets
2 shallots, roughly chopped
1/2 sprig rosemary
4 eggs, beaten
60g self raising flour
1/4 tsp paprika
1/2 tsp dijon mustard
100g cheddar cheese, grated
20g parmesan, grated
butter for greasing
1 tbsp nigella seeds
Preheat the oven to 180oC and grease a muffin tin. Set aside.
Steam 150g cauliflower for 10-15 minutes until easily pierced with a cutlery knife.
Meanwhile, blitz down the other half with the shallots and rosemary in a food processor until it resembles couscous. Remove and place in a large bowl. Add the remaining ingredients, apart from the nigella seeds and steamed cauliflower and stir to combine. Add the steamed cauliflower and lightly break up making sure to keep some florets whole if you can. Using a tablespoon, divide the mixture between the prepared muffin tin and then sprinkle with nigella seeds. Place straight in the oven for 25-30 minutes or until puffed, golden brown and set. Remove and set aside to cool before removing the muffins from the tin.
[Note: due to the high egg content these muffins don't freeze that well- they will keep for 3-4 days in the refrigerator though but we never have a problem getting through a batch]